SUA THE irOUSEHOLD. 



swoet oranges, peeled, stirred thin and seeded; sprinkle with sugar, roll up 

 closely, folding and pinching down the edge to keep in the syrup. Steam an 

 hour and a half. Serve with cream and sugar or hard sauce. 



Pan Pudding. — This is a New England dish, and is nice where appe- 

 tites are expansive. Take three cups of fine rye meal, three cups of Indian 

 meal, one egg and three tablespoonfuls of molasses; add a little salt and 

 allspice, and enough rich sweet milk to make a batter stiff enough to drop 

 from a spoon. Fry to a good brown in hot lard. 



Pineapple Fritters. — One pint of flour, half pint of milk, three eggs, 

 half teaspoonful soda, three-fourths teaspoonfial cream tartar, one table- 

 spoonful sugar, salt to taste. Peel and slice one juicy pineapple, and cover 

 with sugar; let it stand over night; stir in the batter when ready to fry. To 

 be eaten while hot, with sugar. 



Pineapple Pudding. — Peel the pineapple, taking care to get all the 



specks out, and grate it; take its weight in sugar, and half of its weight in 

 butter; rub these to a cream and stir them into the apple; then add five 

 eggs and a cup of cream. It may be baked with or without the paste crust, 

 as you may prefer. 



Peacli Potpie. — Put a plain pio crust round the edge of a pan; cut up 

 some poaches, and put a layer of them into your pan, then a layer of sugar 

 and nutmeg; cover with a crust, and bake slowly for two or three hours. 



Plum Pudding. — One pcund raisins, one poiind currants, one-half 

 pound citron, one-half pound candied fruit, one pound suet, one pound 

 sugar, one pound mixed flour and bread crumbs, eight eggs, spices to 

 taste; boil four hours. 



Pop-Overs. — One pint milk, one pint flour, butter size of a walnut, three 

 eggs, beaten light, pinch of salt, add eggs last. Bake in cups, filling them 

 half full. 



PuflF Pudding. — One and a half cups of flour, one of milk, two eggs, 

 and a little salt; bake in a hot oven twenty minutes in pattypans. Serve 

 with sauce. 



Q,ueen of Puddings. — One pint of bread crumbs, one quart of sweet 

 milk, yelks of four eggs, piece of butter size of an egg. Flavor and bake. 

 Beat tlie white of an egg to a froth with a cup of pulverized sugar. Spread 

 over the pudding a layer of jelly, poiir the eggs over and brown slightly. 

 Serve with cold sauce. 



Q,uick Pudfling.- Boil some rice; when done soft, break in three eggs, 

 half a cup of cream or milk, and flavor to suit tlie taste. Give it one boil, 

 and send it to the table with bits of butter on tlie top. 



Svreet Potato Pudding. — Beat to a cream one pound of sugar and one 

 pound of butter, and two pounds of potatoes, mashed tine, five eggs, one 

 wineglass of wine, and half a jiint of milk. Bake in a crust. 



Steamed Pudding. — One coffcecup of buttermilk, one-third of a cup of 

 sugar, one egg, a little salt, a heaping teaspoonful of soda, about 

 three and one-half teacups of flour, and ou^ small cup of raisins. St«aaj 

 two houi-H. 



